Slow Cooker Amish Harvest Casserole

Comfort food season is into full swing this week. We just finished Halloween, and racing toward the holiday season. Soon we’ll be talking about turkey and all the trimmings, then the nonstop parade of holiday meals all the way through to New Year’s.

When I hear the word “Amish” I think of simpler times, where families work hard and need hearty foods to keep them going. And being we’re in the “post harvest” part of the growing season, this dish seemed like a timely choice to cook up a warm, hearty, comforting meal. The ingredients are pretty basic – ground beef, simple vegetables, and a creamy sauce to bind them together – which is what you might expect coming out of an Amish kitchen.

While this has a very good flavor and is indeed very filling, I was a bit disappointed in its appearance compared to the photos on the site where I found this recipe. Where the recipe site shows a darker, richer-looking sauce, the result of mine is more bland creamy/milky appearance. I suspect the cause is the cream of mushroom soup called for in this recipe, and possibly the cheese stirred in near the end. I might try changing the type of soup or replacing it altogether with beef broth to see if I could achieve the original version’s appearance. If you try it, I’d be curious to know how it turns out for you.

Adapted from Life with Janet

Print Recipe

Slow Cooker Amish Harvest Casserole

Author: miketriesanewrecipe Cooking Method: Slow Cooked Courses: Dinner, Entree/Main Course

Difficulty: Beginner Prep Time 15 mins Cook Time 8 hrs Rest Time 10 mins Total Time 8 hrs 25 mins

Servings: 12

Best Season: Fall, Winter

Description

A warm, hearty, comforting dish that combines basic ingredients that would likely be found on an Amish farm following the annual harvest. A great choice for cold evenings in the fall and winter.

Adapted from Life with Janet

Ingredients

Scale

1/2x 1x 2x 3x

• 2 lb lean ground beef
• 2 cup onion, chopped
• 4 cloves garlic, minced
• 2 cup carrots, sliced or diced
• 2 cup frozen corn
• 2 cup frozen cut green beans
• 1 lb baby Yukon Gold potatoes, quartered
• 2 can condensed cream of mushroom soup (10.5 oz)
• 2 tsp dried parsley
• 2 tsp dried thyme
• 2 cup shredded Cheddar cheese
• salt and pepper to taste

Instructions

1. In a large skillet, brown the ground beef over medium-high heat, breaking it into crumbles as it cooks. Drain any excess grease. Add the onion and garlic and cook until the onion softens, about 3-4 minutes. Add mixture to the bottom of the slow cooker.

2. Add the carrots, corn, green beans, and potatoes to the slow cooker. Add the cream of mushroom soup and mix until evenly combined. Add parsley and thyme.

3. Cover and cook on Low for 6-8 hours. Approximately 30 minutes before the end of cooking, stir in the shredded cheese. Taste and season with salt and pepper if desired. Let rest for 10 minutes before serving.

Nutrition Facts

Servings 12

Serving Size approx 1 1/4 cups

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Amount Per Serving

Calories 366kcal

% Daily Value *

Total Fat 16.5g26%

Saturated Fat 7.3g37%

Cholesterol 87mg29%

Sodium 555mg24%

Potassium 591mg17%

Total Carbohydrate 23.9g8%

Dietary Fiber 2.5g10%

Sugars 4g

Protein 30g60%

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Calcium 180 mg

Iron 5 mg

Vitamin D 80 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Notes

• As written, the resulting dish has a creamy/milky texture in the sauce. For a bolder texture, replace the soup with beef broth and use a cornstarch slurry to thicken it at the end of cooking.
• Add-ins
  • Sliced mushrooms
  • Chopped bell peppers
• Substitute different cheese blends if desired
• Ground turkey or chicken can be substituted for the ground beef

Keywords: Slow cooker, Amish, ground beef, carrots, potatoes, green beans, corn, onion, cream of mushroom soup